Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for soba noodles; try adding shrimp for an even more substantial dish.
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1/3 cup canola oil
3 tablespoons unseasoned rice vinegar
2 tablespoons light yellow miso
1 tablespoon minced peeled fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon honey
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
2 pints cherry tomatoes
8 ounces soba noodles
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds
How to Make It
Preheat the oven to 425°. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
Cook the soba in boiling water just until al dente, 4 minutes. Drain and cool under cold running water. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt; transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.
The tomatoes can be roasted and refrigerated overnight. Rewarm before using.
A brisk Australian Riesling.
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